Chimichurri is the signature sauce of Argentina and Uruguay, typically accompanying grilled beef or other seared meats. The primary ingredient is flat-leaf parsley, but variations include other leafy herbs such as cilantro. The amount of garlic varies too, but authentic chimichurri is garlicky-don’t be shy about using a few cloves (or more, to taste).

Serves 4


For the Chimichurri

  • 1 tightly packed cup flat-leaf parsley, long stems removed
  • 1/4 tightly packed cup cilantro leaves
  • 4 garlic cloves, coarsely chopped
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp dried red chile flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin
  • sea salt

For the Beef and Peppers

  • olive oil, for brushing
  • 2 8-oz rib-eye or New York strip steaks, about 1/2 inch thick
  • sea salt
  • freshly ground black pepper
  • 1 medium red bell pepper, julienned
  • 1/2 small white onion, julienned
  • 2 cups cooked white rice and snipped chives, for serving


For the Chimichurri

  1. Place the parsley, cilantro, garlic, vinegar, and lemon juice in a food processor. Process until finely chopped.
  2. Remove the parsley mixture to a bowl and stir in the oil, chile flakes, oregano, and cumin. Season with salt and set aside. (Hold the chimichurri, covered, at room temperature 3-4 hours, or cover and refrigerate overnight. Bring to room temperature before using.)

For the Beef and Peppers

  1. Heat a grill pan over high heat and brush with oil. Season the steaks with salt and pepper and grill until seared on the outside and pink on the inside (or until desired degree of doneness), 3-4 minutes per side. Transfer the steaks to a cutting board and let rest 3-4 minutes.
  2. Brush the grill pan with a little more oil and add the peppers and onions. Season with salt and pepper and grill, stirring several times (and scraping up any beef char) until beginning to brown, 3-4 minutes.

To serve, cut each steak into thin strips across the grain on a slight diagonal. Spoon 2 generous tablespoons of chimichurri sauce on each of 4 plates. Divide the beef slices on top of the sauce and divide the grilled peppers and onions on top of the steak.

Drizzle each with a little more chimichurri and serve rice topped with snipped chives alongside. (Pass any remaining chimichurri at the table or refrigerate overnight. Try it over scrambled eggs the next morning.)